Strawberry Peach Upside Down Cake By Kimi Recipes

UPSIDE-DOWN PEACH CAKE

Steps:

• Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

STRAWBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees.
• Place butter in a 9-by-13 inch glass cake pan and put it in the oven until the butter is melted.
• Sprinkle the brown sugar over the melted butter.
• Place the cut strawberries in a bowl and sprinkle them with the 2 tablespoons of sugar.
• Stir gently until a juice is produced.
• Place the strawberries (cut side up) in the pan over the brown sugar (Berries should not overlap).
• Reserve the juice.
• Place the dry cake mix in a large bowl.
• Use a whisk to break up any clumps.
• Make a well in the center of the mix.
• Pour the milk into the well and blend the batter together.
• Add the oil to the cake mix and blend well.
• Add the eggs, one at a time, blending after each addition.
• Add the reserved strawberry juice.
• Pour the batter over the strawberries in the pan.
• Bake at 350 degrees for 40-45 minutes or until the center of the cake feels firm when lightly touched.
• Cool the cake on a wire rack for 5 minutes.
• Place tray over the cake and carefully invert the cake and tray together so that the cake comes out of the pan with the strawberries on top.
• Drizzle the cooled cake with syrup (optional).

STRAWBERRY N PEACH UPSIDE DOWN CAKE

Steps:

• Preheat over to 325F. Grease your 13 X 9.2 " rectangle pan. Here comes the easy part.
• Empty pie filling, and canned peaches in greased pan. Empty cake mix box over the top over your canned fruits. Covering any exposed fruit with mix.
• Next pour melted butter over cake mix and sprinkle cashews over the entire cake. Put in over and back for 50 minutes. Let cool for aprox. 5 minutes. You can put cool whip on top but really the cake gets great reviews all by itself. :)

PEACH UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees.
• Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
• Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
• Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.
• Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition.
• Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
• Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
• Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.